Kale Namul (Seasoned Blanched Kale)

Although I've been going through some challenging times in the past year, it seems as though the universe has sent my way some kind souls to help me along my journey. Life can get tough, but I've learned having good people in your life can really help you overcome those moments better.

Long story short, I've been undergoing physical therapy in the past couple of months due to a severely herniated cervical disc. I'll definitely share more about this at a later time, perhaps once I've healed up a bit more (because, don't worry, I absolutely will!).

Anyway, because of this I happened to meet my current massage therapist- a beautiful woman inside and out. Through our sessions together, we have had very deep and meaningful conversations on a spiritual level. I feel as though she's helped alleviate more than those knotted muscles around my shoulders, but also my heart.

As an avid vegan, she expressed how she'd like to see more good vegan recipes and restaurants. Although I am not vegan, I really wanted to share an easy recipe in honor of her.

For this recipe, I recommend using young kale with slender and tender stalks.

Prep Time: 20 minutes

Serves: 2 to 3

Ingredients:

12 oz young kale stalks

1.5 tbl sesame oil

2 tsp minced fresh garlic ( ~3 small cloves)

2 tsp toasted sesame seeds

1/2 tsp fine sea salt

1. Begin by filling a pot filled with water enough to cover the kale and heat over high heat to bring to a rolling boil. I used about 15 cups.

3. Once the water is boiling, add in kale and let boil for 3 minutes and until the leaves have brightened their green hue. In the meantime prepare a colander and a large bowl filled with very cold water.

4. After 3 minutes, remove pot from heat and drain water from kale in a colander. Then immediately afterwards, immerse the blanched kale in cold water to stop the cooking process. Once cooled, again drain water from kale in the colander.

5. Squeeze excess water from kale with hands and place in your mixing boil.